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Grain-Free Cranberry Sticky Buns
Grain-Free Cranberry Sticky Buns
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Gluten-free cranberry sticky buns made with natural sweeteners and dairy-free milk, but enriched with butter.
Ingredients:
  • 1 cup unsweetened almond milk
  • 3 tablespoons salted butter
  • 2.25 teaspoons rapid-rise yeast
  • 1 tablespoon honey
  • 0.25 teaspoon salt
  • 3 cups grain-free flour blend, or more as needed
  • 0.5 cup coconut sugar
  • 0.5 cup cranberries
  • 0.25 cup salted butter, melted
  • 2 tablespoons ground cinnamon
  • 0.5 cup salted butter, melted
Instructions:
  • In a saucepan over medium heat, gently warm almond milk with 3 tablespoons of butter until the butter melts, for about 5 minutes. Transfer the mixture to a large bowl and let it cool until slightly warm to the touch, for about 5 more minutes. Sprinkle yeast on top and let it rest for 10 minutes.
  • Gently blend in honey, salt, and flour into the almond milk mixture until well combined. Cover loosely with plastic wrap and let dough rise in a warm spot for 1 hour.
  • While the dough is proofing, mix together 1/2 cup of coconut sugar, cranberries, 1/4 cup of butter, and cinnamon in a bowl to create the filling; set it aside.
  • Butter a round glass baking dish generously. Mix 1/2 cup coconut sugar, 1/2 cup melted butter, and pecans in a bowl, then pour the glaze into the prepared dish.
  • Flatten dough into a rectangle between 2 sheets of waxed paper or parchment paper. Remove top sheet, spread filling, and roll dough into a log using the paper to help. Place seam side down on a cutting board and slice into 1 1/2-inch pieces. Arrange buns over the glaze in the baking dish.
  • Let the buns rest under cover for another 15 minutes to rise again.
  • Preheat the oven to 350°F (175°C).
  • Bake buns in the preheated oven for 20-30 minutes until golden brown and fully cooked in the center. Remove from oven, add glaze, then bake for an additional 10 minutes until golden brown and cooked through.

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